How To Prepare Corn/Avocado/Cucumber Salad

I have recently developed love for fruits/vegetable salads. 

Its not just appetising, its a very healthy and rich delicacy that will leave you begging for more. 

Today, I want to show you a simple way to prepare a simple vegetable salad. 

This straight from the garden vegetable salad is something you will love to have on your plate. 

It’s very easy to make, and it wont take you much time to prepare. 

Here's what you need:

½ cup finely diced red onion. 

3 tablespoons freshly squeezed lime juice. 

Salt and pepper. 

4 tablespoons extra-virgin olive oil. 

½ teaspoon cumin seeds, toasted and coarsely ground. 

2 cups tender, small corn kernels. 

2 large firm-ripe avocados.

2 cups sliced cucumbers. 

12 cherry tomatoes, halved or quartered. 

Small bunch purslane or watercress. 

Handful of mint leaves, roughly chopped. 

2 ounces queso fresco or mild feta, crumbled. 

Pinch of crushed red pepper. 

You can get all these in a superstore, mall or even konga market! 

Image result for images of corn avocado and cucumber salad


In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Soften it by soaking for 5 minutes, then whisk in olive oil and toasted cumin. 

Add corn kernels and a pinch of salt, and toss to coat.

Cut avocados in thick slices and divide among 4 plates, arranging them in a random pattern. Top with the cucumbers and cherry tomatoes. Sprinkle lightly with salt. 

Surround with sprigs of purslane.

Add a quarter of the corn and juices over each salad. 

Garnish with mint, queso fresco and red pepper. 

Viola, your corn, avocado and cucumber vegetable salad is ready! 

If you haven't tried this before, try it now and let us know if you enjoyed it.


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